Celery Free Classic Cauliflower Gratin
Bubbling, golden, and deeply comforting, this cauliflower gratin is the kind of dish that earns a permanent spot in your weeknight rotation. Tender florets get blanketed in a silky Gruyère béchamel — built from butter, flour, whole milk, and a whisper of nutmeg — then finished with buttery panko breadcrumbs for a shatteringly crisp topping. The whole thing comes together with straightforward pantry staples, and not a stalk of celery in sight, which makes it a genuinely stress-free option for anyone navigating that allergy. Because the sauce is made entirely from scratch, you stay in full control of every ingredient without having to decode a store-bought label. Blanching the cauliflower first is the secret move here — it keeps the florets tender all the way through while the top gets that irresistible deep-brown crust. A final scatter of fresh parsley adds a little brightness right before serving, though the gratin is honestly stunning enough to stand on its own.
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Learn more →Ingredients
6 servings
- 1 large head cauliflower (about 2 lbs), cut into 1 ½-inch florets
- 1 tsp salt, plus more for the blanching water
For the béchamel
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ¼ tsp freshly grated nutmeg
- ¼ tsp black pepper
- 1 cup gruyère cheese, finely grated (about 3 oz), divided
For the topping
- ⅓ cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Bring a large pot of generously salted water to a boil. Add the cauliflower florets and cook for 4 minutes, until just barely tender when pierced with a knife but still holding their shape. Drain in a colander and let steam-dry for 2 minutes.
- 2
Melt 3 tbsp butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 to 2 minutes, until the mixture turns a pale golden color and smells faintly nutty.
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